Lobster tails just might be the most classic show-someone-special-you-love-’em meal of all time, and when they’re grilled with flavor-packed smoked paprika butter, these tails guarantee you’ll kiss the cook.
Last week I sent out my monthly newsletter for August (you can sign up here if you aren’t already) and asked readers for suggestions on what kind of recipes they’d like to see on the old Foodie le Crush. The response was terrific, thank you so much for all of the amazing replies! While I can’t feature every single e-mail, I’ll be picking out a few that represent some of the more popular requests, so please, keep the suggestions coming!
Our first feature is from Sarah, who wrote:
“I’d LOVE to see some date night dinners for two. Your blog is very family-friendly, which is wonderful, but everyone needs a little date night every once-in-a-while, right? Love your content! I’m 26 and read your blog to get away from the crazy that comes with trying to set yourself up for success at this age. It’s hard! Keep up the great work!”
Thank you Sarah, and good on you for moving yourself forward! I’m totally with you on date night eats, cooking is one of me and my husband’s favorite things to do together.
But if you’d rather spend time being together instead of in the kitchen chopping and sauteíng, this super simple grilled lobster recipe is guaranteed to wow the one you love.
About the Recipe
Whole lobsters can be unwieldy to prepare, and honestly a little intimidating to eat. The infamous “screaming” as they go into the boiling water. The cracking of all those leggy parts and those other inside parts that are better left unseen. The whole thing doesn’t sound terribly romantic, does it?
But there’s a much easier way to get your lobster fill, simply go for the tail!
Lobster tails are commonly broiled, but cooking them on the grill is one of the easiest ways to prepare and most flavorful to eat luxe dinners to be had, and are ready in just 15 minutes.
These tails are split down the middle then the meat is gently tugged on top of their shell for that fancy-schmancy, butterflied look.
Next, it’s time to bring on the flavor.
The key to flavor for these tails is two-fold.
First, spiced-up butter drapes the lobster meat as it cooks on the grill. Garlic, parsley, a bit of lemon juice and a generous amount of smoked paprika add an earthy essence that compliments the sweet lobster meat in only the best way.
Second, cooking on the grill adds yet another layer of smoky flavor that subtly flavors from the outside in.
These tails couldn’t be easier to serve. Simply place the whole tails on plates and serve with some of the reserved smoked paprika butter that’s been melted if you’d like.
Because let’s face it, tails need to be dipped in butter. It’s in their DNA.
Pull the tails out of their shells and that sweet meat is ready to eat.
Recipe Ideas to Serve Alongside Your Buttery Lobster
Sure, any of us could eat our body weight in lobster, but would that impress that date of yours? Doubtful. Round out your dinner menu with one or more of these recipe suggestions.
- Lemon Rice
- A simple salad of greens drizzled with olive oil, lemon juice and shaved parmesan
- Cucumber, Basil and Watermelon Salad
- Sweet Corn, Gouda and Farro Risotto
- Meyer Lemon Fettucine
- Roasted Asparagus with Browned Butter
- For the ultimate surf and turf: Filet Mignon with Porcini Mushroom Compound Butter
And then, all that’s left to do is look at the one you love, and say, “Bon appétit.”
Grilled Lobster Tails with Smoked Paprika Butter
Ingredients
- 2 lobster tails
- 4 tablespoons butter at room temperature
- 2 cloves garlic minced or pressed
- Juice of 1 small lemon
- 1 tablespoon fresh minced parsley
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
Instructions
- Oil the grill grates of your grill with paper towels lightly coated with grapeseed or canola oil. Preheat one side of the grill on high and one side on low for 10-15 minutes.
- Rinse the lobster tails and pat dry. Starting at the fleshy end, cut the top of the shell down the middle, stopping at the tail. Use a sharp knife to score a line down the center of the lobster meat, about ¼ inch deep. Gently pull the lobster meat out of the shell but leave the part that connects with the tail intact and tuck the shell under the meat, so it rests on top of the shell.
- In a small bowl, mix the butter, garlic, lemon juice, parsley, smoked paprika and kosher salt together until smooth.
- Spread some of the butter on each of the tops of the lobster tails. Place on the hot grill, cover and cook for 10 minutes then baste with a little more butter. Cook for another 5 minutes or until the lobster tails are opaque and slightly firm to the touch. If the tails look milky rather than fully opaque or white, cook another few minutes, checking frequently.
- Melt the rest of the butter and serve alongside the lobster tails for dipping.
